염도를 달리한 전통 고추장의 숙성 과정 중 미생물 및 휘발성 향기성분의 분석

Abstract

Changes in microflora and volatile flavor components in traditional gochujang with five different salt concentrations during the 10 month fermentation time were analyzed. The viable cell numbers of aerobic and halophile bacteria from all samples were determined to be in the range of 6-7 log CFU/g, which showed no significant change. A predominant species among aerobic and halophilic bacteria was identified as Bacillus subtilis, whereas a variety of species were identified in gochujang with salt concentrations of 3 and 6%. The analysis of volatile flavor components in gochujang during fermentation was conducted by SPME method. Esters and alcohols were identified as main aroma groups. Ethyl acetate among the ester group and ethanol among the alcohol group were found to be the major volatile flavor components in all types of gochujang. 3-Methyl-1-butyl acetate among the ester group and acetic acid among the acid group were detected much more in gochujang with salt concentrations of 3 and 6% as the fermentation stage continued. Meanwhile, 3-hydroxy-2-butanone among the ketone group was highly detected in gochujang with salt concentrations of 10 and 15%.